Viability and cholesterol uptake by Streptococcus thermophilus cultures in artificial git fluids

• Autorzy: Ziarno M.

Warianty tytułu

PL

Przezywalnosc i usuwanie cholesterolu przez kultury Streptococcus thermophilus w warunkach modelowych sokow trawiennych

• Języki publikacji: EN

Abstrakty

EN

Background. Streptococcus thermophilus is traditionally used in association with Lb. delbrueckii subsp. bulgaricus as a starter culture for the production of yoghurt. Some re- searchers have indicated that 5. thermophilus may provide additional health benefits, for example it may reduce cholesterol levels. The aim of this study was to in vitro evaluate the cholesterol uptake and the viability of S. thermophilus isolates in artificial GIT environments. Material and methods. Twelve isolates of S. thermophilus were cultured in artificial gastric fluid (with pepsin added) and in artificial duodenal fluid (with the enzyme complex added), and in M17 broth containing cholesterol at an initial concentration of 600 pg/mL, as well as in M17 broth without cholesterol. Immediately after the adding of bacteria inoculums and at the end of experiment, the concentration of cholesterol and the number of bacteria were measured. Results. S. thermophilus did not remove statistically significant amounts of cholesterol from artificial gastric fluid. The isolates showed the ability to uptake cholesterol from Ml 7 broth and artificial duodenal fluid, and the degree of cholesterol uptake depended on the isolate. Ali isolates of S. thermophilus remove much more cholesterol from Ml7 broth than from artificial duodenal fluid. Ali S. thermophilus isolates had worse survival in artificial gastric or duodenal fluids than in Ml7 broth. Conclusions. The ability of S. thermophilus cells to survive in artificial gastric fluid and artificial duodenal fluid varied according to the isolates.

PL

Wstęp. Bakterie z gatunku Streptococcus thermophilus są stosowane tradycyjnie wraz z Lb. delbrueckii subsp. bulgaricus jako kultura starterowa w produkcji jogurtów. Niektórzy badacze wskazują, że S. thermophilus mogą przynosić dodatkowe korzyści zdrowotne, na przykład obniżać poziom cholesterolu. Celem badań była ocena usuwania cholesterolu i przeżywalności izolatów S. thermophilus w warunkach in vitro w modelowych środowiskach symulujących układ pokarmowy. Materiał i metody. Dwanaście izolatów S. thermophilus przetrzymywano w modelowym soku żołądkowym (z dodatkiem pepsyny), w modelowym soku trzustkowym (z dodatkiem enzymów trzustkowych) i w bulionie Ml7 zawierających cholesterol w początkowym stężeniu 600 pg/ml, oraz w bulionie M17 niezawierającym dodatku cholesterolu. Bezpośrednio po dodaniu inoculum bakteryjnego i po zakończeniu doświadczeń mierzono stężenie cholesterolu w podłożu hodowlanym oraz liczbę komórek bakterii. Wyniki. S. thermophilus nie usuwały istotnych ilości cholesterolu z modelowego soku żołądkowego. Wykazały jednak zdolność do usuwania cholesterolu z bulionu Ml7 i modelowego soku trzustkowego, a ilość usuniętego cholesterolu zależała od izolatu. Wszystkie izolaty S. thermophilus usuwały więcej cholesterolu z bulionu Ml7 niż z modelowego soku trzustkowego. Wszystkie izolaty S. thermophilus gorzej przeżywały w modelowym soku żołądkowym lub modelowym soku trzustkowym niż w bulionie Ml7. Wnioski. Zdolność komórek S. thermophilus do przeżywania w modelowym soku żołądkowym i modelowym soku trzustkowym zależała od izolatu. -

Słowa kluczowe

EN

artificial git fluid; artificial intestinal juice; artificial duodenal juice; cholesterol uptake; cholesterol; viability; Streptococcus thermophilus; starter culture; yoghourt production

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2010
• Tom: 09
• Numer: 1
• Opis fizyczny: p.83-94,ref.

Twórcy

autor

Ziarno M.

• Warsaw University of Life Sciences - SGGW, Nowoursynowska 159 C, 02-787 Warsaw, Poland

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